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Green Corn Pudding

(Vaughan’s Vegetable Cook Book)

Take one dozen ears of tender corn; grate them; then add one quart of

sweet milk thickened with three tablespoonfuls of flour made free from

lumps, a full tablespoonful of butter, four eggs, and pepper and salt

to taste. Butter an earthen baking dish and pour into it this mixture.

Bake one and one-half hours. This is to be served as a vegetable, though

with the addition of sugar and a rich sauce it can be used as a dessert.

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